Characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication

• Autores: La Cava, Enzo Luciano; Gerbino, Esteban; Sgroppo, Sonia Cecilia; Gómez Zavaglia, Andrea
• Año de publicación: 2018
• Idioma: inglés
• Tipo de recurso: artículo
• Fuente: Journal of Food Science, 2018, vol. 83, no. 6, p. 1613-1621.
• Materia: Antioxidant capacity; Grapefruit; Infrared spectroscopy; Pectin extracts; Vitreous transition temperature
• Institución: Universidad Nacional del Nordeste

Fil: La Cava, Enzo Luciano. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Gerbino, Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.
Fil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Gómez Zavaglia, Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.
The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of grapefruit [Citrus paradisi (Macf.)], using both conventional heating (CHE) and thermosonication (TS), were investigated. The content of galacturonic acid (GalA), degree of esterification (%DM), color and antioxidant capacity were analyzed. Fourier-Transform Infrared Spectroscopy (FTIR) associated with multivariate analysis enabled a structural comparison among the pectin extracts, and differential scanning calorimetry (DSC) completed a full landscape of the investigated extracts. Pectin extracts obtained by CHE showed mostly higherGalA than those obtained by TS. All the extracts had a high antioxidant capacity, as determined by 2,2 diphenyl 1-picrylhydrazyl (DPPH∗) and 2,2-Azino-bis(3-ethylbenzothiazoline- 6-sulfonic acid) diammonium salt (ABTS∗+) assays, and a high correlation with the GalA content. The main differences observed in the FTIR spectra occurred in the 1200 to 900 cm−1 region (differences in GalA). The glass transition temperatures (Tgs) of all extracts were above 85 °C, making them interesting as stabilizing agents for the food industry.